Smoked Jerk Oxtails

Boney, fatty pieces of beef oxtails marinated in a jerk sauce and slow smoked on the grill for tender, fiery goodness!

📝 Ingredients

• 4 lbs oxtails
• 1/4 cup Jerk Marinade (Store-bought Walkerswood is a good alternative)
• 1/4 cup apple juice
• 2 tbsp apple cider vinegar

👨‍🍳 Instructions

1. 1--- Step 1: Marinate oxtail ---
2. 2Place the oxtails in a large bowl. Rub jerk marinade all over the meat. Cover and refrigerate overnight.
3. 3--- Step 2: Smoke the Oxtail ---
4. 4Heat the barbecue to 250F degrees. Smoke over indirect heat for 2 hours. Combine the apple juice and vinegar in a spray bottle. Open the smoker and spray the meat periodically during the last 30 minutes of smoking.
5. 5--- Step 3: Wrap Oxtail ---
6. 6Wrap the oxtail tightly with brown butcher paper. Place bake onto the smoker and allow to cook for another 2 hours
7. 7--- Step 4: Let Oxtail Rest ---
8. 8Remove wrapped oxtails from the smoker. Place in a cooler and top with several dry towels. Close the cooler and allow to rest for an hour. Serve with jerk bbq sauce